I love spoon desserts: easy to do, super cremosis, versatile and always like everyone. The cup of citrus pastry cream and pistachio p a Sicilian-inspired dessert and has everything you need to bring to the table an unforgettable spoon dessert. Who knows you won't come in handy for your Christmas menus. The base of savoyards or sponge cake, a cream scented with lemon zest, mandarin and orange. And still, a sweet and slightly alcoholic wet, a layer of orange jam and crispy pistachio grains on top.
The preparation is beginner-proof and the enthusiasm on the table is guaranteed. I could have called this sweet tiramisu of citrus cream and pistachio, or by the English term trifle: in fact it's a delicious alternation of layers of goodness. Inspiration always comes from the typical ingredients of my Sicily: citrus fruits and pistachio of Bronte Dop. I stocked it up this summer., so expect different RECIPES WITH PISTACHIOS.
If you don't find the Savoyards, you can use some Spain loaf (very easy to prepare) and even simple cookies, so much will become soft with the wet. I added to the simple syrup of water and sugar also a drop of Limoncello, to enhance the taste of citrus peel. The mandarin mix, oranges and lemons makes the pastry cream fresh and fragrant. You can replace the orange jam with the one you prefer, but I assure you that the taste like this is amazing.
In short, one more confirmation of the global success of the concept of spoon dessert. From TIRAMISU‘, perhaps the best known and loved, to get to the amazing ENGLISH SOUP (never tried in the version with the Pandoro?). If you love this kind of sweets, simple to do and always welcome, have a look to all my DESSERT SPOON, traditional but also original. And now run to make the pastry cream. Have a good day.
- FOR CREAM
1 litre of full cream milk
80 grams of flour 00, maizena or frumina
150 grams of caster sugar
6 egg yolks
zest of one lemon, 2 organic mandarins and orange
- FOR BATHING
300 milliliters of water
150 grams of sugar
Limoncello, Maraschino or Witch, to taste (Optional)
- AND STILL
savoyards or sponge cake, to taste
bronte dop pistachio grains, to taste
The preparation of the cup of citrus and pistachio pastry cream is very easy to prepare. You just have to prepare the cream and wet it a few hours in advance so they have time to cool.
FOR CUSTARD: put in a bowl the caster sugar and yolks. Mix with a hand or electric whisk until a swollen and foamy mixture is obtained. Combine the flour and stir until incorporated. Heat the milk with grated citrus zest. When the milk will boil, filter and pour in the egg mixture, flour and sugar. Stir until you first get a batter without lumps and then a liquid.
Cook the citrus pastry cream, stirring it continuously, until it has thickened: Remember that, when it starts to boil, will still have to cook over very low heat for 2-3 minutes. Pour the pastry cream into a bowl and let cool, covered with plastic wrap. If you want an even more intense citrus taste, you can put the citrus peel infused into the milk from the previous evening, storing the liquid in the refrigerator covered with food film.
For the syrup, put in a saucepan the water and sugar, bring to a boil and cook until the liquid has shrunk by half. Then combine the limoncello or liquor you have chosen.
Lightly toast the pistachio grains.
Put some citrus pastry cream on the bottom of the cup, cover with savoyards and wet in abundance. Spread a veil of orange jam over savoyards, then make a first layer of pastry cream. (half of what you've prepared). Cover again with savoyards, Wet, add the jam and then cream again. Spread the pistachio grain on the cream. Store the dessert in the refrigerator for at least six hours or throughout the night. Leave at room temperature for 15 minutes before serving. Bon appétit!